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    Baked Squash: Ingredients

    Uploaded by

    Gayathri
    This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

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    © All Rights Reserved
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    Baked Squash: Ingredients

    Uploaded by

    Gayathri
    25 views2 pages
    This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

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    This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    25 views2 pages

    Baked Squash: Ingredients

    Uploaded by

    Gayathri
    This recipe calls for stuffing a butternut squash with a mixture of ingredients including squash seeds and flesh, onion, garlic, sage, sun-dried tomatoes, chestnuts, rice, cranberries, and allspice. The stuffed squash is then wrapped in foil and baked for about 2 hours until soft and cooked through. It makes a tasty squash side dish that can serve 10 to 12 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Baked squash

    Ingredients
     1 butternut squash , (1.2kg)

     olive oil

     1 red onion

     1 clove of garlic

     1 bunch of fresh sage , (30g)

     10 sun-dried tomatoes

     75 g vac-packed chestnuts

     75 g basmati rice

     75 g dried cranberries

     1 pinch of ground allspice

     red wine

    Method

    1. Preheat the oven to 180°C/350°F/gas 4.


    2. Wash the squash, carefully cut it in half lengthways, then remove and reserve the
    seeds. Use a spoon to score and scoop some flesh out, making a gully for the
    stuffing all along the length of the squash.
    3. Finely chop the scooped-out flesh with the seeds and put into a frying pan on a
    medium heat with 2 tablespoons of oil.
    4. Peel, finely chop and add the onion and garlic, stirring regularly while you pick
    the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
    5. Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea
    salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or
    until softened, stirring occasionally.
    6. Pack the mixture tightly into the gully in the two squash halves, then press the
    halves firmly back together. Rub the skin of the squash with a little oil, salt and
    pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
    7. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up.
    Bake for around 2 hours, or until soft and cooked through.
    8. Once ready, take the squash to the table and open up the foil in front of
    everyone, then carve into nice thick slices and serve with all the usual trimmings.

    Tips
    This tasty squash also makes a delicious veggie side dish, in
    which case you should be able to feed about 10 to 12 people with
    this recipe.

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